Appetizers

Beer-Boiled Shrimp with Cocktail Sauce

• 1 (12-fluid ounce) bottle beer
• 4 cups water
• 2 lbs. raw shrimp, shelled, leaving tails intact and deveined
• 1 1/2 cups ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon Worchestershire sauce
• 2 teaspoons fresh lemon juice
• 1 teaspoon Tabasco Pepper Sauce

1 Heat beer and water in heavy large pot to a boil. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Drain shrimp and rinse with cold water. Chill until serving time.

2. Mix ketchup, horseradish, Worchestershire, lemon juice and pepper sauce in bowl. Cover; refrigerate at least 1 hour to blend flavors.

3. Serve shrimp with sauce.

8 servings

Cheddar-Stuffed Mushrooms

• 24 large fresh mushrooms, about 2 inches in diameter, cleaned
• 1/4 cup sliced green onions
• 1 clove garlic, finely chopped 1/2 to 3/4 teaspoon Tabasco Pepper Sauce
• 1/4 cup margarine or butter
• 2/3 cup fine dry bread crumbs
• 1/2 cup shredded cheddar cheese (about 2 ounces)

1. Remove stems from mushrooms; reserve caps. Chop enough stems to make 1 cup. Cook and stir chopped stems, onions, garlic and pepper sauce in margarine in large skillet over medium-high heat until tender. Remove from heat; stir in bread crumbs and cheese.

2. Spoon crumb mixture into mushroom caps. Place caps on a 15-1/2X10-1/2X1 inch baking pan.

3. Bake at 425 deg. F. for 8 to 10 minutes or until heated through.

24 appetizers

Louisiana Crab Cakes

• 1 lb. fresh crabmeat, cleaned and flaked
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped onion
• 1 egg, beaten
• 1 teaspoondry mustard
• 1/2 teaspoon Tabasco Pepper Sauce
• 3/4 cup plain dry bread crumbs, divided
• Vegetable oil
• Leaf lettuce

1. Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 bread crumbs. Cover; refrigerate for 1 hour or until mixture firms up.

2. Shape crab mixture into 10 (3/4 inch thick) patties; coat with remaining crumbs.

3. Pour oil into heavy large skillet to 1/2 inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels. Arrange crab cakes on a lettuce-lined platter. Serve warm.

10 appetizers

Cleaning Crabmeat: Fresh cooked or canned crabmeat can contain some cartilage or bits of shell. To remove it, use a fork to pick through the crabmeat. Lift out any cartilage and shell and discard it.